DIRECTIONS

In a large stand mixer bowl, dissolve yeast, sugar, and warm water. Mix well with beaters, and let stand until foamy and/or creamy - about 8-12 minutes.

Add oil, 1-cup of bread flour, and salt. Stir well with beaters. Remove the beaters, and Insert the bread forks. Add the remaining 2-cups of AP flour - a 1/2 cup at a time - and the other cup of bread flour and knead until dough comes together. Add additional flour (AP) if necessary to form a smooth, cohesive, elastic ball of dough. Flour your counter, and knead further as necessary to get a smooth, elastic ball of dough. Should not be too sticky.

Lightly oil a large bowl, place dough in bowl and turn so dough is coated on all sides. Cover with plastic wrap and let rise until double in bulk - about 40-minutes.

Weigh dough, and divide into eight equal pieces - or more for smaller rolls. These rolls get very big. Roll and form the dough in balls/rounds. Flatten slightly, then place on a lightly oiled cookie sheet, or on a cookie sheet lined with parchment paper. Let rise for another 20-30 minutes until doubled in size.